Pineapple-Upside-Down-Bundt-Cake πŸπŸ’



This recipe for homemade pineapple upside-down cake is moist, fruity, delicious, and it's easy to slice and serve!

I love upside-down cake. There's just something about this caramelized brown sugar and fruity treat that takes a boring cake into something special. I decided to take the traditional pineapple cake recipe on its head and turn it into a bundle cake version! Although this recipe is homemade, it is still very easy to put together and is the perfect cake to serve to friends and family. If you are looking for the perfect summer cake recipe, then you must try the upside-down pineapple cake!

* Ingredients


° 1/2 cup (1 stick) butter, melted
° ½ cup packed brown sugar
° 1 can pineapple rings in 100% juice (keep juice)
° 1 jar maraschino cherries
° 1 yellow box cake blend OR pineapple
° 1 - 4 packets of instant vanilla pudding
° 3 eggs
° Vegetable oil
° Milk

* Directions :

Preheat oven to 350°F, prepare a sheet pan by generously applying a hot pan (recipe below) or nonstick spray. Melt the butter and pour it evenly into the bottom of the skillet. Sprinkle brown sugar.
Cutting pineapple rings in half & alternate with maraschino cherries round bouquet tray as shown in photo. Sit apart . In stand blender or large bowl, stir jointly cake mix & pudding mix.Pour pandanus juice to a measuring cup and add milk to make 1 cup of water.Add the eggs and the amount of butter indicated in the recipe to the cake mix.Follow the directions on the box.Gently pour the mixture over the fruit and bake according to the biscuit instructions.The cake is ready when the knife is carefully inserted.Cool in a pan for 10 minutes.Run a knife around the edges including the inner ring.Flip the pie onto a serving plate.Cut the pineapple into wedges and serve warm or at room temperature. Mix equal parts margarine, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or tissue paper, apply to the pans, paying special attention to the nooks, crannies, and crevices.


 

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